Green Chicken Enchiladas
Creamy green chicken enchiladas feature tender chicken, spinach, green chilies, and melted cheese wrapped in tortillas, perfect for a hearty, flavorful Mexican-inspired meal.
Ingredients
- 10 to 16 oz. chopped spinach ⓘ
- 2 1/2 cups chicken broth ⓘ
- 1 clove garlic, minced ⓘ
- 2 (10 1/2 oz.) cans cream of mushroom soup ⓘ
- 2 (4 oz.) cans chopped green chilies ⓘ
- 1 tablespoon flour ⓘ
- 1 large onion, chopped ⓘ
- 1/2 large onion, chopped ⓘ
- 2 teaspoons salt, divided ⓘ
- 1/2 large onion, chopped ⓘ
- 1 pound fresh mushrooms, sliced ⓘ
- 1/2 pound fresh mushrooms, sliced ⓘ
- 2 pint small curd cottage cheese ⓘ
- 1 cup chopped ripe olives ⓘ
- 4 cups chopped cooked chicken ⓘ
Instructions
- Place spinach in a blender with chicken broth and blend until pureed.
- Pour the spinach mixture into a large pan.
- Add garlic, cream of mushroom soup, chopped green chilies, flour, half of the chopped onion, 1 teaspoon salt, and half of the sliced mushrooms.
- Bring the mixture to a boil and then turn off the heat.
- In a separate bowl, combine cooked chopped chicken, cottage cheese, chopped ripe olives, and grated sharp cheese.
- Spoon the chicken mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.
- Pour the spinach and sauce mixture over the assembled enchiladas.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until heated through and bubbly.
- Serve topped with sour cream and additional cheese if desired.
Tips & Substitutions
For a creamier sauce, consider using sour cream or Greek yogurt instead of cottage cheese. You can also swap out the green chilies for jalapeños if you prefer more heat. If spinach isn't available, kale can be a great substitute. Use whole wheat tortillas for a healthier option. To save time, rotisserie chicken works beautifully in this recipe.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh avocado salad or guacamole pairs wonderfully, adding a creamy texture to balance the dish. For an extra kick, top with jalapeños or serve with salsa. Enjoy with a refreshing beverage like horchata or margaritas.
Storage & Reheating
Leftover green chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can microwave individual portions for 2-3 minutes, ensuring they are warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chicken Enchiladas contains roughly 268 calories, with 10g protein, 41g carbohydrates, and 8g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 2110mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Just cover them tightly with foil and refrigerate until you're ready to bake. This allows the flavors to meld beautifully. When ready to serve, just pop them in the oven for a few extra minutes, adjusting the baking time as needed.
What can I use if I don't have cream of mushroom soup?
If you don't have cream of mushroom soup, you can create a simple homemade substitute. Combine 1 cup of heavy cream with sautéed mushrooms, garlic, and a bit of flour to thicken. Alternatively, use a can of cream of chicken soup for a different flavor profile, still keeping it creamy and delicious.
Are there vegetarian options for this recipe?
Absolutely! You can replace the chicken with a mix of black beans and additional vegetables like zucchini or bell peppers. Use vegetable broth instead of chicken broth and keep the cottage cheese for creaminess. This makes for a delicious vegetarian twist on a classic Mexican dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).